RAINBOW PASTA SALAD
Tomatoes, peppers, sun-dried tomatoes, green olives and capers tossed with rainbow pasta in a raspberry basil vinaigrette!
Makes 9 cups
12 oz. package small rainbow pasta spirals
6 fresh Roma (Italian plum) tomatoes, quartered from tip to tip, then quartered crosswise
1 fresh red pepper, diced into 3/8 inch squares
1/2 c. sliced scallion, dark and light green part only
7 marinated sun-dried tomatoes, cut crosswise into 1/4 inch wide strips
7 lg. green olives, pitted and chopped
1 T. small capers, drained
1/2 c. extra virgin olive oil
1/4 c. raspberry or blueberry vinegar
1/2 t. garlic powder
1 t. dried basil
1/2 t. dry mustard
1/4 t. salt
Cook pasta in salted boiling water according to package instructions. Drain, rinse under cold water till chilled, then drain again.
Combine tomatoes, red pepper, scallion, sun-dried tomatoes, olives and capers into medium-sized bowl. Toss.
Place drained pasta in extra large bowl. Add vegetable mixture and toss gently.
In small bowl combine oil, vinegar, garlic, basil, dry mustard and salt. Stir briskly with fork till thickened. Pour dressing over salad, then toss gently to thoroughly coat and evenly distribute. Serve immediately or refrigerate to serve later.
Notes: This salad is good at room temperature or slightly chilled. Serve with fresh, heated rolls.